Cook the pasta in boiling salted water until al dente. In a small bowl whisk olive oil with lemon juice, add salt and pepper to taste.

Drain pasta, toss with dressing, mix in the olives and serve with a garnish of hard boiled egg wedges.

Drain, and dress with the olive oil and lemon juice beaten with salt and pepper. Mix in the olives and garnish with hard-boiled eggs cut in wedges. Serve at room temperature.